Craving something more than a salad? No worries, try these delicious, easy to make, raw tacos, and your tastebuds will be delightfully satisfied. The recipe below is to make 8 tacos so double up if you would like to make more.

Ingredients:

• 4 collard leaves (each leaf makes two taco wraps)
• 2 cups raw sunflower seeds*
• 1 cups raw slivered almonds*
• 2 avocados (or 1 1/2 cups fresh guacamole)
• 2 red bell peppers
• 2-3 tbsp extra virgin organic olive oil
• ground pepper, cumin
• 2 cups of your favorite salsa

*You can pre-soak the nuts and seeds for 12 hours before making this dish, but it is not required.

Kitchen Equipment:

• Cutting board & knives
• Food processor

Directions:

1. Pour the sliced almonds, raw sunflower seeds and olive oil into a food processor and pulse.

2. Add the seasonings of ground pepper and cumin to taste. We recommend a few dashes on top for eash seasoning. Then pulse your food processor a few more times to mix everything together.

3. Rinse and dry your collard leaves. Then on a cutting board, lay down one leaf. Cut the leaf in half as close to the spine as possible. Remove the spin (if you do not wish to discard it, set it aside for juicing/smoothie making later).

4. Also chop up your avocado and your red pepper, julienne style.

5. With the collard leaf half facing you horizontally, pick a spot to vertically place your ingredients. Use a spoon to scoop out the nutmeat you just made and lay it straight up and down. Remember, you’ll be wrapping these up, so a little goes a long way.

6. Top the nut meat with a couple slices of avocado (or guacamole if that’s what you chose) and red pepper.

7. Gently use your fingers to roll the taco up. If any ingredients slide out, just use your spoon to place them back inside. Then place the finished taco on a separate plate for serving.

8. Repeat steps 1 through 7 for the remaining ingredients.

9. Serve on a plate and garnish with your favorite salsa. Then serve with a smile!

BONUS: You can also place the salsa inside the taco wrap with the avocado, red peppers and nut meat for a unique flavor combination.

Now this is what’s for dinner! Yummy raw collard wraps. This recipe serves 2-3 and we recommend you use all organic ingredients.

• 8 large collard leaves
• 4 medium Avocados
• 6 carrots
• 1 Red bell Pepper
• 1 cucumber
• Dulse powder (comes from a sea vegetable that has a fine distinct taste of seaweed)

-First flatten the collard leaves and cut out the spine.
-Once spine is removed overlap leaf on itself a little so you can spread the avocado.
-Spread the ripe avocado across the leaf (Half of one medium sized avocado should cover one collard leaf)
-Next, slice the carrots, cucumber and red pepper into strips
-Place the veggies on top of the avocado and leaf perpendicular to the stem at one end of the leaf.
-Sprinkle with dulse and roll it up to create the wrap.

You can either eat as a wrap or cut it into pieces and eat them as raw sushi rolls.

This recipe was provided by Will T. Roundy, also known as Gorilla Greenz. Will resides in Paso Robles, California. His favorite thing about raw foods is that when eating them consistently for an extended period of time, he sleeps great, has endless energy, and always has a sense that everything is okay. Check out his website, http://www.gorillagreenzblog.com.